So tomorrow I have an important exam – and what would be more adequate now than baking a fresh plum galette? … Studying? Revising? Meh! I believe making sure to have a fulfilling breakfast for the next day, that will allow me to start the day in the best way possible (with freshly baked goods obviously) and therefore focus perfectly on the exam, has to be my absolute priority now 😉
In my defense, plums are finally in season in Italy and they just looked so juicy and sweet. I mean, they basically asked for it! I promise it was a very quick bake and afterwards I returned to my desk and went over all the important con concepts of Web Marketing one last time.
Edit 6.5.: We got the marks, and let me just tell you: I did well. The cake definitely helped 😀
After baking a Tortano last year, which turned out really good actually, the only logical next step in my Italian easter baking progression, was to attempt a Pastiera.
I read a bunch of recipes over the last week, did a big ingredients shopping and finally on the weekend, between studying and skype-writing a group project with my colleagues from uni, I baked the Napolitan easter cake, filled with cooked grain, a rich ricotta cream and candid orange and lemon zest.
It’s a rather complicated recipe and basically every nonna has her own version. My hopes weren’t that high, given that it was my first attempt, but I got a bunch of compliments from my flatmates and my friends from uni, so I guess I’ve done well. 🙂
I am really proud of it, especially as it was the first time I made it! Now I’m one step closer to obtain the official grandma-certificate 😉
Guess what my local supermarket recently added to their stock? Rice Krispies! 😀 I’ve seen recipes and mouth-watering pictures of this very american treat all over the internet and social media before, but I could never find the ingredients I needed to recreate them. Until now…
And even though I should be studying and there’s actually some homework to do, I spent my Friday afternoon following Donal Skehan’s recipe for Mars bars Rice krispie treats. The Mars bars melted into a gooey, caramelly and chocolaty cream and the puffed rice added a lovely crunch! *yum*
I also want to point out that I just recently bough myself a small Pyrex glass bowl, which came in very handy for the hot water bath to melt the chocolate. I was so happy when I found the bowl, I think it’s the first branded kitchen tool I own! (I think this makes me over proportional happy for a regular 27 year old 😉 )
Just before my cousin came to visit, I bought a couple of bananas and then very successfully forgot them over the weekend. I dropped off Klaus at the station early this morning and when I came back I realized that … Continue reading →
For the start of Lent, we usually bake a special kind of bread in Austria: Beigerl (as I might have mentioned before 😉 ), a circular shaped bun, somehow similar to a bangle, but thinner. And of course I couldn’t … Continue reading →
Today is a lovely, sunny Monday. And as it’s still official exam period and in theory I have noting else to do than stay at home and study, I decided to bake some motivational tartlettes today. Well, a bit of … Continue reading →
I made gingerbread! For the very first time actually and I am really quite proud: I precisely followed the instructions of the recipe of my grandmother and I have to say that they turned out amazing! The whole flat smells like Christmas and the gingerbread tastes like home. ❤
Funnily gingerbread is not a known thing in Italy. Some know gingerbread men from american movies or the gingerbread house from fairytales. But most are completely oblivious to it; just like my flatmate who had no idea what I was talking about when I told her about my baking plans for the weekend and who never tasted gingerbread in her life – but when she did, her eyes widened and she said “but… it’s like christmas to eat!”
I prepared the dough on Friday evening and spent all Saturday afternoon making and baking the actual cookies. And that’s the result:
I wish you could smell my flat right now!
(another grandma-level unlocked!)
So next week we have the first big exam of the semester. I have a lot to learn and everyone in my course is going crazy about what the prof is going to ask us – Perfect timing to try … Continue reading →
One thing that comes inevitably with a new flat is: a new oven! And that obviously asks for a test!
Being inspired by a very fancy merenda the other day at Eataly, I decided to try Baci di dama, for the first bake at my Roman home.
I consulted my very handy Accademia Barilla cook book and that’s the result:
Baci di dama are basically shortbread cookies with almonds and orange zest, glued together with chocolate, or in my case with a mix of chocolate and Nutella 😉
Yes, I am quite satisfies with the performance of the oven… And the baci as well!
Getting ready for our summer in Italy and at the same time packing everything up as we’re moving out of our current flat, it seemed only logical that for my last bake in this kitchen I’d choose a recipe out of the Academia Barilla cook book that Andrea gave me ages ago.
I chose to try to bake some crunchy and tasty Cantuccini. And while doing so, I had the epiphany that “biscotti” in Italian means literally “twice cooked” – just what you do with Cantuccini!
Here are some pictures of my results:
I almost don’t dare say it, but I am so pleased with myself! And even Gonzo and Andrea confirmed that they taste like to little biscuits that you’d get in Italy with your coffee! 😀
I guess that can mean only one thing: I’m ready to go to Italy!